These buttery, melt-in-your-mouth chocolate chip snowball cookies are the perfect winter treat. Whether you call them Russian tea cakes or Mexican wedding cookies, you can call them amazing!
Servings: 4dozen cookies
1/2cupmini milk chocolate chips
3/4cuppowdered sugarfor rolling
Preheat oven to 375°F. Line two cookie sheets with parchment paper.
In a large mixing bowl, combine the butter, vanilla, and ½ cup of powdered sugar. Mix with an electric mixer until light and fluffy.
In a small mixing bowl, whisk together the flour, chopped pecans, and mini chocolate chips until the chips are well coated.
Add flour mixture to the butter mixture and mix with an electric mixer until well combined.
Scoop 1 tablespoon of dough and roll into a ball. Place on parchment covered cookie sheets, at least 1 inch apart.
Bake for 7-10 minutes until the bottoms are lightly golden brown. The tops will not look brown.
Remove from oven and let cool for about 5 minutes. They should still be warm, but cool enough to handle.
Place ¾ cup of powdered sugar in a small bowl. Roll cookies in powdered sugar and place on a wire rack to finish cooling. If they need to be a little whiter to look like spider sacs, give them a second roll in powdered sugar once they are cool.
Store in an air-tight container for up to one week.